Jeera Channa

200 gm Kabuli Channa (chick-peas), soaked overnight. 2 garlic pods. 2 tbsp crushed garlic. 2 red bird eye chili, sliced.1 white onion, chopped. 3 tomatoes, blended. 1 tsp whole jeera (cumin), 2 bay leaves, 2 tsp ground jeera (cumin), 2 tsp, chives, chopped. Pickle of 2 limes, sliced. 2 stems of fresh parsley, cleaned. Salt & paprika to taste. 2 tsp Olive oil.

Boil the chick-peas with the garlic pod, retain the water. Heat oil in a pan, add the whole cumin till it crackles. Add the crushed garlic, chili and onion  and cook till transparent. Add the tomatoes and cook further stirring on high flame for 5- 7 minutes. Mix in cumin powder, salt, paprika and chives. Stir for a minute and add in the chick peas with its water. Add the pickled lime, cover and cook on low fire, stirring occasionally for 30 mins. Garnish with parsley and serve.

Green Thai curry with Paneer

1.        I recently tried it in a Green Thai curry with Paneer, and got a great feedback.

Green Thai Curry: 200 gm, cottage cheese, cubed. 200 gm, Mix vegetables (broccoli, red & yellow capsicum, zucchini) diced. 200 ml thick coconut milk. 1” sliced Thai ginger (galangal). 2 tbsp green Thai Curry paste. 7-8 fresh basil leaves.

Par boil the vegetables & retain the stock. In a pan heat the curry paste, stir in the ginger. Add the vegetables with stock boil for 5 minutes, add cottage cheese, fresh basil, coconut milk. Boil for another 10 minutes on low flame and serve with steamed rice. 

Mumbai Mirror article 5/12/10

http://www.mumbaimirror.com/article/39/2010120520101205022032710222958d8/Cheese-badi-hai-mast.html